Sparkle Kitchen: Gluten-Free, Triple-Chocolate, Black-Bean Brownies
This photo is very telling. Was I able to capture a plate full of brownies? No. Four little brownies? Nope. Just one. The one reasonable looking brownie that was left to photograph. Because these brownies were just too good to save for a picture.
But “black-bean” brownies?
Well, if Martin loves them, you know they are good. If you’ve heard the Martin & Sylvia Valentines story "Part Two: Four Kinds of Love", then you’ll have heard of these black-bean brownies. In the story, Sylvia knows they are Martin’s favorite, and she wants to make him some as her special Valentine to him.
We decided to create a gluten-free version of the very recipe, and reduce the sugar. And what with the TRIPLE CHOCOLATE ingredients, they are super good. (REALLY rich.) A perfect Valentines treat.
Here’s the recipe:
Gluten-Free Triple-Chocolate Black-Bean Brownies
Ingredients
- ¼ cup unsalted butter (plus a bit more for greasing the baking dish)
- 3 oz semisweet chocolate, chopped (about ½ cup)
- 2 oz unsweetened chocolate, chopped (about ⅓ cup)
- ¼ cup black beans, rinsed, drained, and pureed until smooth in a food processor*
- 1 cup granulated sugar
- 2 large eggs plus 1 large egg white
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose gluten-free flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- walnut chunks (optional)
Directions
Preheat oven to 350 degrees F. Butter a 9-inch square baking pan.
Prepare a double-boiler with water, or place a heat-proof bowl in a medium sauce pan filled with several inches of water. Bring the water to a simmer, and melt the butter, semi-sweet, and unsweetened chocolate, stirring constantly to combine. Remove the melted mixture from the simmering saucepan and allow to cool slightly.
One at a time, whisk in the eggs and egg white.
If you liked this recipe, here are others you might enjoy: - Brownies - Upside Down Lemon Bars - Vegetarian Pemmican
Not yet a subscriber? Try a free trial HERE.
About the Author
Lisabeth Sewell
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.
